Ingredients
- 4 tbsp. Sugar, Divided
- 2 tbsp. Soy Sauce
- 2 tbsp. Fish Sauce
- 1 tbsp. Sesame Oil
- 1 tsp. Lemongrass Paste
- 6 Cloves Garlic, Minced
- 2 Carrots, Julienned
- ½ Daikon Radish, Julienned
- ½ cup Rice Vinegar
- 1 tsp. Salt
- 1 Large Baguette, or 2 Small Baguettes
- ¼ cup Japanese Mayonnaise
- 1 Bunch Cilantro, Chopped
- 1 Jalapeno, Sliced
Direction
- In a bowl, mix 2 tbsp. sugar, soy sauce, fish sauce, sesame oil, lemongrass paste and garlic. Submerge duck breast and let marinate for 1-2 hours.
- In a different bowl, mix rice vinegar, salt, and 2 tbsp. sugar with ¼ cup water. Submerge carrots and daikon and let sit for 30 minutes to create pickled veggies.
- Preheat oven to 400 degrees. Score skin in 1/4" intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern.
- Place duck breast skin side down in sauté pan, cover and cook for 10 minutes. Reserve pan for later.
- Transfer duck to a metal baking sheet, skin side up. Roast in oven for 10 minutes or until cooked to medium doneness. Let rest for 5 minutes.
- Partially separate the baguette in half. Toast baguette in the oven for 5 minutes.
- Thinly slice duck breast.
- Assemble Bánh Mi: Spread mayo on baguette then top with pickled veggies, duck breast, cilantro, and jalapeno. Serve immediately.